bake - June 2013 - 28

big return
Equipment innovations
keep bakers
on the cutting edge.
BY JOHN UNREIN
Savvy bakery owners recognize that their business is

recipes and pictures of bakery products.

not only a place to sell high-quality products, but also
a long-term investment. That’s why the right equip-

Space considerations are equally important to

ment is essential to success. You need a strategic

all bakeries looking to do more in less space. The

plan in place for when to invest in new equipment or

Baxter Mini Rotating Rack Oven does everything a

upgrades, and retailers must continually monitor what

full-size model does, except take up more space.

their business is worth to ensure they are maximizing

The mini rotating rack oven is one of few at this size

their potential.

with a rotating interior rack for an even bake for
everything from breads and pastries to meats and

With this in mind, bakery equipment manufacturers

casseroles.

are constantly reﬁning the efficiency, safety and
functionality of their products to keep the industry

A rotating interior rack, not widely found in ovens of

on the cutting edge of innovation. The following are

this type, provides an even bake without manual pan

highlights of recent developments involving slicers,

rotation. The patented, self-contained steam system

depositors, ovens, fryers and more.

has quick recovery and high-volume production.
The versatile design technology is ideal for breads,
pastries, cookies, meats, casseroles and more.

Oven innovations
An important property of baking technology is the
interface, or the control panel, which has always

For those needing a high-volume, fast-recovery pizza

been a technical challenge for the oven industry

oven, the Blodgett 1048 and 1060 ovens feature

trying to come up with a reliable, functional and

bottom air intake, a system for transferring heat from

simple solution. Revent has launched a new control

the combustion chamber to the baking compartment,

panel so efficient you will not need any

making some of the most fuel-efficient ovens on the

instructions prior to use. It only has four

market. For smaller applications, the Blodgett 911P

arrows; up, down, left right + 1 edit button

and 961P ovens are designed to meet the demand for

to choose and one on/off

equipment with low BTU input requirements. With the

button. It also has Ethernet,

911P and 961P, equipment can be installed even when

Internet, USB

gas supply is limited.

and external
screen connec-

Accuracy in food portioning is vital to production effi-

as an extra

ciency, and yet is sometimes overlooked. Producing

option, an

consistent portion sizes of bakery products such as

almost unlim-

cookies and cupcakes is important to both your own

ited base for

28 < JUN 2013 | bakemag.com

Automated food portioning

tions and,

bakery’s operation and consumers, as well.
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